Description
This Quick 10-Minute Lemon Ricotta Pasta with Spinach is a creamy, zesty, and wholesome weeknight dinner idea. Packed with fresh spinach, lemon zest, and ricotta cheese, this easy pasta recipe is perfect for a light yet satisfying meal ready in minutes. Discover the perfect blend of citrus and creaminess in this easy lemon ricotta pasta!
Ingredients
8 oz pasta
1 cup ricotta cheese
1 lemon zest and juice
3 cups baby spinach
2 cloves garlic minced
1 tablespoon olive oil
Salt and pepper to taste
2 tablespoons grated Parmesan cheese (optional)
1/2 cup reserved pasta water
Instructions
1. Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of the pasta water and drain the rest.
2. In a large skillet over medium heat, add olive oil and garlic. Sauté for 1 minute until fragrant.
3. Add baby spinach and stir until wilted, about 1 to 2 minutes.
4. Lower the heat and stir in ricotta cheese, lemon zest, and juice. Add some reserved pasta water to loosen the sauce.
5. Add the cooked pasta to the skillet. Toss gently until everything is well coated.
6. Season with salt and pepper. Add grated Parmesan if using.
7. Serve immediately while warm and creamy.
Notes
Use whole milk ricotta for the creamiest texture.
Add red pepper flakes for a touch of heat.
Substitute arugula or kale if you don’t have spinach.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl (out of 3 servings)
- Calories: 430
- Sugar: 2g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 17g
- Cholesterol: 35mg